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Keema Aloo Matar | Mutton Keema Recipe

Keema Aloo Matar is one of the main course recipes popular among north Indians. This is a non-veg recipe made using minced mutton keema (meat), potato (aloo) and green peas (hari matar).

Keema Aloo Matar is equally healthy as it has both, vegetables and meat as ingredients.

This non-veg cuisine is famous among South Asians too. Its place of origin is India, Pakistan, Bangladesh and Nepal. The various other cuisines that can be made with Keema are samosa and spring rolls.

Keema aloo matar has many significant nutrients like proteins, carbohydrate and dietary fibre. And above all you need not worry for the bones 😉 . I like the flavours of the Indian spices, it gives a heavenly taste!

Keema Aloo Matar Recipe

In this Keema Aloo Matar recipe I have cooked all the three main ingredients, keema, aloo and hari matar, together. It brings life to this Indian food! I hope you will find this recipe an easy one. It takes only 40 minutes to cook though. This dish serves 3-4 people.

Fry all the masala for 10-15 minutes or till the oil separates from the masala. Now add minced meat or Keema. Mix well. Add very less water and cover the lid. Cook for 10 minutes on medium flame. After 10 minutes add diced aloo and hari matar. Add green chillies, red chilly powder and salt to taste. Again add some water and cover the potatoes and green peas to cook. Let it cook for at least 10-15 minutes.